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Grilled Halibut Salad with Beet-Carrot Slaw

  • Prep Time: 10 minutes
  • Cook Time: 12 to 20 minutes
  • Servings: 4
  • Course: Main Dish

The halibut doesn’t stick or fall apart in this salad recipe because you grill it on foil. A beet and carrot slaw with tarragon-lemon vinaigrette makes this meal a standout.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil to make clean up a breeze.


  • 1 lemon, sliced
  • 1¼ pounds halibut or swordfish, skinned
  • ¾ teaspoon salt, divided
  • 6 sprigs fresh tarragon plus 2 tablespoons finely chopped, divided
  • 5 tablespoons extra-virgin olive oil
  • ¼ cup lemon juice
  • 1 teaspoon whole-grain mustard
  • ¼ teaspoon freshly ground pepper
  • 2 heads butterhead lettuce, torn
  • 1 large beet, preferably golden or Chioggia, shredded
  • 1 large carrot, shredded
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

Preheat grill to medium. Measure a piece of Reynolds Wrap® Non-Stick Aluminum Foil large enough to hold the fish. Place a layer of lemon slices on the foil and lay fish on the lemon slices. Sprinkle with 1/4 teaspoon salt and top with tarragon sprigs.

Step 2

Grill the fish on the foil (without turning) until it flakes easily, 12 to 20 minutes, depending on the thickness.

Step 3

Meanwhile, whisk oil, lemon juice, chopped tarragon, mustard, pepper and the remaining 1/2 teaspoon salt in a bowl.

Step 4

Toss lettuce with about 1/4 cup of the dressing in a large bowl; divide among 4 plates.

Step 5

Add beet and carrot to the bowl; toss with 2 tablespoons of the dressing. Divide the fish and slaw among the plates (discard the tarragon sprigs and lemon slices). Drizzle with the remaining dressing.

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